There's much more than just beef at this inventive New American steak house. Noncarnivores can also dine happily on creative "chef's composition" entrées featuring poultry or seafood (like wild salmon -- incomparably better than farmed fish -- with a lemon nage) or on meal-sized salads like the signature Prime 112 (romaine, spinach, cucumber, hearts of palm, celery, tomatoes, asparagus, and bacon chunks) or on cold-water oysters and other pristine raw bar selections. That said, the prime dry-aged steaks are superb, and so are the sides diners can order à la carte. These include upgraded versions of steak-house classics -- vibrantly green creamed spinach with crispy shallots, cornmeal-crusted real onion rings, and the like -- plus unique creations like sweet potato and vanilla bean mash. Reserving weeks in advance is wisest.

It's not easy having eyes all over the scene, being around to take in all the wild visuals at all the worthwhile places in the city. There are, however, those parties and gallery openings where a fortunate photographer can point and...

Beyond the latest food trends that’ll eventually come and go — kinda like our beloved Dwyane Wade — there exists a no-fail dish that has made us believe in true loyalty and satisfaction — no matter the cost. It’s simplicity at ...